Broccoli, Cranberry, and Pomegranate Salad with tender bits of fresh broccoli, bacon bits, dried cranberries, sunflower seeds, grated cheese, red onion, and fresh pomegranate seeds with a creamy dressing. A delicious salad that’s a perfect side for your Holiday meals.
Broccoli Cranberry Salad isn’t new! It’s been around for years. So You’re probably wondering what the big deal is…Right?
Well, the BIG deal my friends is that years ago when I found this recipe, before it became a star on Pinterest, I took this basic popular salad and turned it into something wonderful by adding one simple ingredient.
What was that ingredient? Fresh pomegranate seeds!
You wouldn’t think something so simple could take a salad, that hundreds of thousands have had, and kick up… and out of the ball field! Those tiny ruby gems do just that! It’s incredible.
The little burst of pomegranate juice that comes with every single forkful blends beautifully with the other main stays of this salad. The broccoli, cheese, sunflower seeds, and bacon. Not to mention those sparkling jewels make this salad so festive.
This salad is easy to make, can be made ahead of time, and receives rave reviews every time I serve it or bring it to a pot luck.
Let’s get cooking….
How To Make Broccoli, Cranberry, and Pomegranate Salad
Begin by cutting broccoli florets into 1/2 inch pieces. Enough to equal 5 cups. I like to cut mine smaller into comfortable bite size pieces.
Place broccoli pieces into a large bowl that has a lid.
Cut bacon into 1/2 inch pieces. In a medium skillet, over medium heat, cook bacon. Drain on paper towel. Add cooked bacon, 1 cup, to broccoli.
TIP: You can use store bought prepared REAL bacon bits!
Add 1/2 cup chopped red onion, and 1 cup dried cranberries.
Add 1 cup salted sunflower seeds, 1 1/2 cups shredded cheddar cheese, and 1 cup fresh pomegranate seeds.
How To Make Dressing for Broccoli Salad
In a small bowl combine 1 cup mayonnaise, Not Miracle Whip, 1/4 cup sugar, 2 Tablespoons red wine vinegar, 1/2 tsp. salt, and 1/4 teaspoon black pepper. (We’ve covered my feelings on Miracle Whip!) It will change the flavor of this salad and, in my humble opinion, ruin it!
Whisk ingredients together until well combined. Allow to set until sugar completely dissolves. Mix again.
Pour dressing over salad ingredients.
Carefully mix dressing and salad ingredients together until everything is well combined and coated with the dressing.
Cover and refrigerate 1 hour. This salad gets better and better as it marinades in that wonderful creamy tangy dressing. It’s the perfect salad for big family dinners since it can be made ahead of time and chilled for several days.
I like to save a few pomegranate seeds to garnish the salad with right before serving, it adds that extra pop of color!
This salad takes about 20 minutes to make plus chilling time. It pairs well with Turkey, Ham, or Roast Beef. Whatever your main Holiday course may be…this salad is sure to add a little extra sparkle to the meal!
Other Delicious Holiday Salad Recipes
- Raspberry Layered Jello Salad
- BLT Salad with Fresh Basil Dressing
- Raspberry Pecan Feta Cheese Salad with Raspberry Dressing
- Cranberry Apple Walnut Jello Salad
- Cranberry Orange Jello Salad with Cream Cheese layers
- Blackberry Feta Spring Salad
As always, Thanks so much for stopping by my Nest! Have a wonderful day and…
Broccoli, Cranberry, and Pomegranate Salad
Broccoli, Cranberry, and Pomegranate Salad with tender bits of fresh broccoli, bacon bits, dried cranberries, sunflower seeds, grated cheese, red onion, and fresh pomegranate seeds with a creamy dressing. A delicious salad that's a perfect side for your Holiday meals.
- 1 cup mayonnaise
- 1/4 cup sugar
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 cups broccoli florets, cut into 1/2 inch pieces
- 1/2 cup chopped red onion
- 1 cup shredded mild cheddar cheese
- 1 cup cooked, crumbled bacon pieces
- 1 cup sunflower seeds
- 1 cup dried cranberries
- 1 cup fresh pomegranate seeds
- In a small bowl combine all salad ingredients in a large mixing; mix well.
- Combine dressing ingredients in a small mixing bowl. Whisk until thoroughly combined.
- Add dressing to salad and mix well.
- Refrigerate 1 hour.
Salad can be made up to 2 days ahead of time.
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Serving Size:1 cup
Amount Per Serving: Calories: 614Total Fat: 45gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 55mgSodium: 1888mgCarbohydrates: 39gFiber: 7gSugar: 26gProtein: 19g
Saturday 21st of December 2019
You have done it again! Another amazing recipe. I love the addition of pomegranates. Adds a delicious flavor and pop of color!